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Author Notes: Feeling inspired by the Middle Eastern flavors? This recipe drenches your eggplant in a baharat spice blend; a variety of spice mixtures that are common throughout North Africa and many Middle Eastern countries. Baharat blends vary by region, though most contain several common ingredients like pepper, paprika, cinnamon, clove and nutmeg. The combination of the sweet and spicy seasoning bring your eggplant to life!
Once roasted, the eggplant was drizzled with a lime ricotta dressing. The warm eggplant and cool, zesty sauce is a winning combination and the lime at end helps to bring out all the flavors. This dish can be served with fresh pasta, bread and salad for a great meatless meal
Oven Roasted Eggplant
- 10 Miniature Eggplants
- 2 tablespoons Olive Oil
- 1/2 tablespoon Clove
- 1/4 teaspoon Cardamon
- 1 teaspoon Nutmeg
- 3/4 tablespoon Cumin
- 1 tablespoon Paprika
- 1/2 tablespoon Coriander
- Salt To taste and sweat the eggplant
- Preheat your oven to 400 degrees F
- Wipe the eggplant clean and slice them in half lengthwise. With the tip of a knife, score the flesh deeply in a diamond cross-hatch pattern.
- Gentle squeeze the eggplant over the sink to remove the salt juices and then pat dry with a paper towel. Drizzle with oil, then rub the five spices listed above and salt on to the tops of the eggplant halves. Place cut sized up and place in the oven to roast for 30-40 minutes.
Ricotta Lime Sauce
- 1 cup Ricotta
- 1 tablespoon Lime Juice
- 2 teaspoons Salt
- 1 tablespoon Olive Oil
- 1 tablespoon Water
- 1/2 cup Pine Nuts for Garnish
- 1 tablespoon Sumac for Garnish
- Add all ingredients into a large measuring cup and blend with a hand blender. If you do not have a hand blender, a magic bullet or food processor would work.
- Once the eggplants are cooked remove them from the oven and drizzle with the Ricotta Lime sauce then top with sumac and pine nuts. Serve hot, room-temperature, or cold! I prefer hot.